Beat until white 70 egg yolks, 10 egg whites, clarified butter, and cream. Blanch and pound almonds, pouring on several drops of water. Sift the almonds through a fine sieve to remove any large pieces and mix the sieved almonds with 3¾ glasses lightly sieved flour. Add the sieved flour and almonds to the egg yolk mixture, pour in thick yeast, beat the dough thoroughly, and let it rise. Then beat again, sprinkle on salt and sugar, and let the dough rise once more. Pour into a pan and, when the dough has risen, bake in a very hot oven. Use in all 1¼ lbs, or 3¾ glasses, sweet almonds, ¾ glass, or ¼ lb, bitter almonds, 70 eggs, ¾ glass each cream, butter, and thick yeast, 3 glasses, or 1½ lbs, sugar, some salt, and about 3¾ glasses flour.